Summer has officially started! And it is starting with a BANG! A bang called an endoscopy. I am so nervous for it. I keep hearing that it is no big deal, but it’s still really scary! I don’t want to wake up in the middle of it. I don’t even know if that is possible, but I don’t want it to happen. I have it on Thursday and I’m already freaking out!

One of the best ways to calm my nerves is to distract myself. And there is nothing better than distracting yourself with delicious food. Seriously. Nothing better. This is delicious. It tastes fresh and light. It’s a simple, easy side dish for any meal. If you added more chicken, you could even make it the main dish. We actually ended up making this and taking it for lunch for the week. It was perfect for lunch. I’m rambling. The point is that it is extremely versatile and I don’t know why you’re still reading this because you should be making it!

Curry Couscous Salad

Yields – 4 servings

Prep time – 10 minutes

Cook time – 20 minutes

Ingredients

1 box of Mediterranean curry couscous (including the spice packet)

1 large tomato, diced

1 can of chickpeas

1/2 cup of frozen peas

1 cooked chicken leg (you can use whatever piece of chicken you like, we just happened to have a leg)